Cake for Valentine's Day

Description

A delicious festive cake with a very gentle, harmoniously combines the taste of strawberry and vanilla Bavarian mousses. This cake is a gift to my husband on Valentine's Day. I tried very hard. However, not everything turned out as planned. We had a smaller amount of form to use.

Ingredients

Butter

80 g
Powdered sugar

125 g
Egg white

5 piece
Flour

75 g
Starch

5 g
The food dye

2 g
Almonds

85 g
Chicken egg

3 piece
Sugar

210 g
Strawberry

500 g
Gelatin

24 g
Lemon juice

2 tsp
Lemon peel

1 tsp
Cream

400 ml
Milk

250 ml
Vanilla

1 piece
Yolk egg

4 piece

Cooking

You must first draw a stencil for the pattern. On the matte side of a sheet of parchment paper the size of baking tray you need to draw two strips with a height equal to the height of the split molds for baking and a length in the entire pan. Two-lane length should be slightly bigger than the circumference of the form. It is better to take shape with a diameter of 22-24 see I had a 26 cm form, so the mousse was much below the level of the bumpers. Between the bands to draw hearts.

For color test, beat 50g softened butter with 50g icing sugar until fluffy state.

One by one add the egg whites, continuing to whisk.

Sift in a mixture of 50g of flour and 5g of starch and gently stir with a spatula or spoon.

Add pink food coloring and mix well.

Flip the parchment with the stencil pattern down. If pregnant with two sides brushed, then lubricate it with a thin layer of butter. I put parchment on top of the patterned paper for baking through her beautifully shining figure. Put the hearts on the test pattern. I did this using a pastry bag, but you can use a teaspoon to spread a small amount of dough in the center of each heart, then a round knife or the back of a spoon very gently smear the dough across the stencil.

To remove the workpiece in the refrigerator for about 1 hour to figure a little bit stuck. 85g almonds, peeled, grind in a blender. In a bowl sieve together flour, 25g, 75g. powdered sugar and crushed almonds.

Beat 3 egg whites until soft peaks form. Add 10g of sugar and beat until rigid peaks. Remove the beaten egg whites in the fridge.

Preheat the oven to 200 degrees. Melt 30g of butter. Cool. 3 eggs well beaten.

Sift them in nut-flour mixture and again beat well. Gradually add the beaten egg whites, stirring gently.

Enter the melted butter, mix well.

In a greased and sprinkled with flour a round split form to lay out 1/4 of the dough.

Remove from refrigerator the workpiece with the pattern, gently shift on a baking sheet. Spread on top the remaining dough, gently helping a spatula.

Bake in preheated oven for 8-10 minutes. Get a baking sheet and put the round shape with the base for the cake. Remove from baking sheet cake with a picture. Flip on towel paper top and remove it.

Cut the sponge cake into strips of desired height and length.

To get a round shape out of the oven. Give it a little cool, then remove the bumpers and get the basis. Wash and collect the split mold. To expose the sides of the cake, figure out. Trim the round cake so it was placed in the center and there are no gaps between it and the bumpers.

By the way, while oven is hot, I used you. I have color the dough. I'm baked here are the hearts in silicone molds.

To make the strawberry purée in a blender, add 150g sugar, 1 tsp lemon zest 2 tsp of lemon juice. Let stand for 20-30 minutes. Soak 12g leaf gelatin in cold water and leave for 10 minutes. Whip 200ml cream until stable peaks and put into the refrigerator.

1/4 strawberry mass to heat in a small saucepan, but do not bring to a boil. Remove from heat and add the squeezed out gelatine. When gelatin is completely gone, everything is back to pour in the strawberry mixture.

In stages, mix with whipped cream.

Pour the strawberry mousse on the sponge cake and put into the refrigerator. To give a good freeze for two hours.

For the vanilla Bavarian mousse 200ml whipping cream until stable peaks and put into the refrigerator.

Beat 4 egg yolks with 50g sugar until pale state.

In a saucepan with a thick bottom pour 250ml of milk, add the seeds of 1 vanilla pod and the split pod itself. Bring to a boil. Remove from heat, pull out the pod and pour the vanilla milk into the egg yolks while continuing to whisk.

Soak 12g leaf gelatin in cold water and leave for 10 minutes. Pour the yolk mixture back into the saucepan and cook on slow heat for another 5-10 minutes, whisking constantly. To check the readiness as follows: dip a wooden spoon into the cream and remove. Swipe the spoon with your finger. If the trail was clean and not filled with liquid, the cream is ready.

Add the squeezed out gelatine and stir until dissolved. Put the saucepan in the cold water bath, whisking, until the mixture has cooled to room temperature.

Mix the cooled cream with whipped cream.

Ready to pour the vanilla Bavarian mousse on top of strawberry. Uberall in the refrigerator for at least 6 hours.

Decorate according to your taste.

Bon appétit and happy holidays! Love and be loved!

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